Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Characteristics and Fatty Acid Composition of the Meat from Korean Native Black Pig with Different Slaughter Weight

  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Jo, Cheo-Run (Department of Animal Science and Biotechnology, Chungnam National University) ;
  • Lee, Moo-Ha (Department of Food and Animal Biotechnology, Seoul National University) ;
  • Jang, Ae-Ra (Quality Control and Utilization of Animal Products Division, National Institute of Animal Science)
  • Published : 2008.03.31
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Abstract

The Korean native black pig (KNP) have several desirable meat qualities, which are highly demanded by Koreans in spite of its slow growth rate, low feed efficiency, and small litter size. The aim of this study was to evaluate meat quality and fatty acid composition of KNP at different slaughter weight in order to provide information to industry. Ninety female KNP of the same age (220 days) were divided into three groups by live body weights (30 pigs per each group); live weight of 50$\sim$59 kg (T1), 60$\sim$69 kg (T2) and 70$\sim$80 kg (T3), respectively. After slaughtering the longissimus dorsi muscle (LD) and backfat from each group were obtained after 24 hr chilling. Crude protein content and shear force of LD from T3 was higher than that from T1 and pH of LD was significantly lower in that from T1 than from T2 and T3. Color measurement indicated that LD of T2 group had a higher $L^*$-value and lower $a^*$-value than those of T1 and T3. Slaughter weight of KNP generally did not affect the fatty acid composition of LD and backfat but the content of oleic acid (C18:1) of T2 in LD was significantly higher than those of T1 and T3. The results may provide basic information to industry to promote the production and processing of KNP, and assist in meeting the Korean consumer's demand.

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References

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